Meals and Courses

Herby Pan-Fried Salmon

cook 20 mins
  • 75 g (3 oz) butter
  • 2 spring onions, finely sliced
  • 3 tablespoons mixed chopped herbs (such as parsley, chives, chervil and tarragon)
  • 1 tablespoon drained capers, rinsed (optional)
  • 1 teaspoon finely grated lemon rind
  • 1 tablespoon lemon juice
  • 4 boneless salmon fillets, about 150 g (5 oz) each, skin on
  • 2 teaspoons olive or vegetable oil
  • steamed couscous
  • lemon wedges
  • Melt the butter in a saucepan and cook the spring onions over a medium-low heat for 2–3 minutes until softened. Stir in the chopped herbs, capers, if using, and the lemon rind and juice, then remove from the heat and set aside.
  • Meanwhile, rub a little oil over the salmon fillets and heat a frying pan until hot. Cook the salmon, skin side down, over a medium-high heat for 3–4 minutes or until the skin is crispy. Carefully turn over the fillets and cook for a further 3–4 minutes until just cooked but still slightly pink in the middle. Cover with foil and set aside to rest somewhere warm for 2–3 minutes.
  • Arrange the salmon fillets in warmed dishes and drizzle over the herby butter. Serve immediately with steamed couscous and lemon wedges.
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